Chinese Five-Spice Syrup

• 4 ounces water
• 3/4 cup Demerara or turbinado sugar
• 1 1/2 tablespoons Chinese five-spice powder
• 1/4 ounce rum, preferably Demerara rum

1. In a small saucepan, bring the water to a boil with the sugar and Chinese five-spice powder.
2. Lower the heat and simmer for 5 minutes.
3. Cover and let cool, then stir in the rum.
4. Strain the syrup into a jar, cover and refrigerate for up to 1 month.

water, turbinado sugar, rum

Taken from www.foodandwine.com/recipes/chinese-five-spice-syrup-cocktails-2011 (may not work)